Baianas (Baian Beans) is a traditional Ancient Roman recipe for a classic dish of green beans served in a rue, celery, leek, oil, liquamen and boiled wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Baian Beans (Baianas).
Baian Beansm> Finely slice boiled Baian beans. Serve with rue, green celery, leeks, oil, liquamen, a little caroenum or passum.
Modern Redaction
The beans of Baiae (a popular resort near Naples) were considered superior in Roman times and were sought-after for what could be called 'superior' dishes. Note that these are small broad (fava) beans intended to be cooked and eaten in their pods.
Ingredients:
300g good quality young broad (fava) beans in their pod
For the Sauce:
1/2 tsp rue (or rosemary)
leaves from 2 celery sticks (with the celery leaves), chopped
2 leeks, chopped
1 celery stick, finely chopped
1 tbsp olive oil
4 tbsp liquamen (fish stock)
100ml bean cooking water
60ml caroenum or passum
Method:
Cook the beans by steaming in about 100ml water for 8 minutes, or until crisp-tender. Pour off and reserve the excess water then finely slice the beans and return to the pan.
Combine the rue (or rosemary), celery, leeks, olive oil, liquamen and the caroenum or passum then add 100ml of the reserved bean cooking liquid (or make up to 100ml with water if insufficient). Bring to a simmer, cover and cook gently for about 20 minutes, or until all the ingredients are tender. Stir in the sliced beans, return to a simmer and cook for 5 minutes, uncovered. Turn into a bowl and serve.
)
Click on the image, above to submit to Pinterest.